Written by Susan Doyle
Thanksgiving Just Around The Corner
If you don't know how to roast a turkey, ask a revered family member to give you his/her first hand experience and you will be set for life. If, however, you need a quick fix call the Butterball Turkey Hotline at 1-800-323-4848, Foster Farms Hotline 1-800-255-7227, Reynolds Hotline 1-800-745-4000.
Instead of "How to Cook a Turkey", may I suggest the following delicious treats for a very special Thanksgiving: Every Thanksgiving and Christmas we start the morning off with what my mother calls CREAM FIZZES. Here is her special recipe.
Cream Fizzes
Ingredients:For each 8 oz. glass 1 jigger gin 1 jigger heavy whipping cream The juice of 1/2 a lemon or 2 T. defrosted lemon juice. 1-2 T. sugar Club Soda, freshly opened for the occasion.
Put all ingredients except soda in 8 ounce glass, using hand blender whip while adding Club Soda very slowly until cream is semi-whipped and begins to form a cap. Add ice cubes and serve immediately. This refreshing, but quite strong, drink is the perfect start to any holiday, but should be followed by hot coffee and breakfast before you start to cook.Secret Ingredient For Dressing
Now that you are off to a good start, there is a secret ingredient that you must add to your stuffing, no matter what kind. This marvelous ingredient will give you a deliciously moist dressing every time. Prepare your dressing as usual and when you have finished sautéing the vegetables, onions, etc, add 1-1/2 to 3 cups shredded cabbage at the last minute, cook and stir for 2-3 minutes until cabbage begins to soften, add along with all the other ingredients and stuff the bird. Another tradition at our house is Baked Sauerkraut, don't stop reading, it really is fabulous. This is a recipe given to me by my mother-in-law after my first Thanksgiving as a married woman. I have cherished it and loved her for it ever since.
Thanksgiving Baked Saurkraut
Drain a large package of fresh sauerkraut and place in a medium size casserole or baking dish. Keep it near the oven so you can add a baster full of turkey drippings every now and then to the casserole. I usually add about 4 basters full. Be sure to give the turkey and extra baste or two to compensate. Stir the casserole well before baking in 350 oven for 30 minutes or until warmed through. If you have room, add to the oven the last 30 minutes your turkey is cooking. Served hot out of the oven, this delicious side dish is the perfect compliment to all those sweet dishes traditionally served with turkey. Everyone who has tasted it at Thanksgiving has loved it and you will too!
Left Overs are wonderful
After Thanksgiving there is always delicious leftovers. I look forward to leftovers more than the actual dinner. There is so much food, so many interesting family and friends to talk to, one hardly has the time to enjoy all that lovingly prepared food. After Thanksgiving we always have a wonderful Turkey (Waldorf) Salad. Use your favorite Waldorf Salad recipe adding cubed leftover turkey, or mix together the following:
Thanksgiving Waldorf Salad
Ingredients: 4 peeled, cubed Delicious apples 2 cups diced leftover turkey 1/2 C mayonaise 1/2 cups chopped walnuts 1 cup mini-marshmallows 1 Cup diced celery 1 cup little green onions with stems sliced thin, Lettuce leaves for serving Optional, diced green peppers or frozen peas, to taste. Dressing: 1/2 cup cranberry sauce, jellied or whole 1/2 tsp. Horseradish
Leftover Stuffing Ideas
Two choices:
1. Add 1 egg for every two cups of leftover dressing.
Form into patties and sauté over medium heat until golden brown and crispy.
Serve as an accompaniment to steak, chops or whatever.
2. Place on a toasted onion roll with lettuce, tomato and onion. Add your favorite condiment or dressing (optional). Makes a delicious, quick after Thanksgiving lunch or dinner.
Leftover mashed potatoes or sweet potatoes or yams can be treated in the same way and used as a side dish as well. Sweet Potatoes or yams can be added to the Turkey stock you must make with the carcass to make a delicious soup.
Brussel sprouts, we always have them, and I enjoy them, but never have them any other time of the year. Freeze the leftovers along with any other leftovers, you don't know what to do with, to use later to make a delicious soup.Homeade Turkey Stock
Place carcass and bones in a pot of water to cover or if you prefer 1/2 water and 1/2 chicken stock. Add 2-3 carrots, sliced, 2-3 ribs of celery sliced, and 1 -2 whole onions, peeled and quartered. Simmer over low heat 1-1/12 hours. Skim drain stock through a fine sieve or cheese cloth to remove bones etc. Skim fat from surface of stock with large spoon or let cool and remove congealed fat on surface. Store in air tight container for use in next 5 days or freeze for later use.
There is always that old standby, Hot Turkey Sandwiches to use up the leftover gravy. We always add a little Cranberry Sauce and Horseradish to our sandwiches for that perfect flavor treat.
My suggestion for any leftover dessert is to eat it before the rest of the family finds out there is any.
If you have any suggestions for leftovers, let us know.
Send comments to Stephen Block.